Section II: Standard Operating Procedures (SOP S) .7

RCCI STAFF TRAINING MODULE 3

FOOD SAFETY PLAN DOCUMENTS

WORD FORMAT

index Page

Introduction...... 4

Section I: Description of Facility………………………………………………………...5

Section II: Standard Operating Procedures (SOP’s)………………………………….7

A. SOP Checklist………………………………………….…………………....8

B. SOP’s for Specific Hazards……………………………………………..….9

1. Cooking Potentially Hazardous Foods*………………………....10

2. Cooling Potentially Hazardous Foods*………………………….12

3. Holding Hot and Cold Potentially Hazardous Foods*………….14

4. Reheating Potentially Hazardous Foods*……………………….17

C. SOP’s for General Non-specific Hazards Facility-Wide……..………...19

1. Date Marking Ready-To-Eat Potentially…………………………20 Hazardous Foods*

2. Personal Hygiene………………………………………………….22

3. Washing Hands…………………………………………………….24

4. Employee Food Safety Training………………………………….27

5. Receiving Deliveries……………………………………………….30

1 6. Labeling Storing and Using Poisonous or.……………………...34 Toxic Chemicals

7. Limited Bare Hand Contact for Ready-to-Eat Foods…………..36

8. Washing Fruits and Vegetables………………………………….38

9. Cleaning and Sanitizing…………………………………………...40

10.Using, Calibrating and Checking the Accuracy of……...………45 Thermometers

11.Pest Control………………………………………………………...49

12.Preventing Cross Contamination During………………………..52 Storage and Preparation

13.Transporting Foods To Remote Sites (Satellite Kitchens)…….54

D. Responsibilities of Foodservice Manager and……………..…………...56 Foodservice Worker

Section III: Food Safety Plan……………………………………………………………..60

Introduction……………………………………………………………………..61

A. Categorizing Menu Items and Identifying Control Measures……….…62 and Critical Control Points

B. Weekly/Monthly Menu…………………………………………………….66

C. Menu Items/Recipes by Process…………………………………………68

Section IV: Food Safety File: Record Keeping………………………………………...86

A. Process Related Records/Logs…………………………………………..87

2 1. Food Temperature Log…………………………………………....88

2. Thermometer Calibration Accuracy Log………………………...89

3. Cooling Graph……………………………………………………...90

4. Refrigeration Temperature Log…………………………………..91

5. Receiving Temperature Log………………………………………92

B. Facility Related Records………………………………………………….93

1. Receiving/Inventory Control………………………………….…..94

2. Food Contact Surfaces Cleaning and Sanitizing Log……….....95

3. Pest Control Record…………………………………………….…96

4. Employee Food Safety Training Record………………………...97

C. Audit Monthly Checklist…………………………………………………...98

Section V: References and Resources……………………………………………..101

Introduction

Module 3 focuses on the actual development of a food safety plan specifically for your facility.

Section I is a detailed description of the foodservice facility including the number of meals served and a listing of all the food preparation equipment

Section II begins with a Standard Operating Procedures (SOP) Checklist to help you identify those specific SOP’s which are needed for your facility. Following the Checklist is a collection of samples of various SOP’s that address both specific hazards and nonspecific hazards in the facility. Many of the SOP’s also include logs that may be used for recordkeeping. The SOP’s included in this section have been adapted from the USDA Food and Nutrition Service Guidance for School Food Authorities: “Developing an Food Safety Program Based on the Process Approach to HACCP” which may be found at www.fns.usda.gov//cnd/Lunch/Downloadable/HACCPGuidance.pdf

Section III includes all the necessary resources to develop your food safety action plan, including the necessary forms to categorize all your menu items by process, identifying critical control points for each process as well as in the recipes for each food item in each of the three processes.

Section IV includes a listing of all those logs/records to verify that the food safety principles addressed in the SOP’s’ are followed.

The last section of the module is an exercise to help you begin the process of identifying and including Critical Control Points and Critical Limits in your recipes

Resources provided in this module (for example, SOP’s, record sheets/logs) are sample documents that may be modified to address the operational needs of your facility. The exceptions are those procedures or critical limits that are required by the current FDA Food Code or your state/local regulatory authority.

4 SECTION I DESCRIPTION OF FACILITY

5 Description of Facility

• Foodservice Director • Facility • Date developed

The program follows the USDA guidance on developing a food safety program based on the Process Approach to HACCP.

Average Daily Participation _____ Breakfasts _____ Lunches _____ Dinners Foodservice Staff _____ Manager or Supervisor _____ Server _____ Resident _____ Other (specify) Kitchen Equipment

Food Preparation Equipment

 Mixer  Electric Can Opener  Food Processor/Blender  Other (List here):  Toaster Cooking Equipment  Range/Oven (Electric/Gas)  Electric Fry Pan/Grill  Microwave Oven  Other (List here):  Grill (Charcoal/ Gas) Small Wares

 Knives  Serving Utensils Serving Equipment  Hot Holding Equipment  Cold Holding Equipment Refrigeration

 Refrigerator  Freezer  Beverage Dispenser  Other (List here): Other

 Dishwasher  Trash Barrels  Garbage Disposal  Other (List here):

6 SECTION II STANDARD OPERATING PROCEDURES (SOP’S)

A. SOP Checklist

B. SOP’s for Specific Hazards

C. SOP’s for General Nonspecific Hazards Facility-Wide

7 A. STANDARD OPERATING PROCEDURES (SOP) CHECKLIST

Policy SOP Policy Don’t Not in Place Know in Place

1) General Food Safety Practices

a) Personal hygiene e.g. washing hands   

b) Calibrating a thermometer   

c) Operating without power   

d) Operating without hot water   

e) Storing and using chemicals   

f) Implementing an employee health policy   

g) First-in-first-out (FIFO) product rotation   

h) Preventing cross-contamination    2) The Flow of Food

a) Purchasing food from reputable vendors   

b) Receiving deliveries    c) Storing food in appropriate containers and    keeping food covered at all times during storage d) Washing fresh fruits and vegetables   

e) Thawing food properly    f) Cooking potentially hazardous foods    (TCS foods)* g) Cooling potentially hazardous foods    (TCS foods)* h) Labeling and date marking ready-to-eat,    potentially hazardous foods (TCS foods)* i) Holding cold and hot potentially hazardous    foods (TCS foods)* j) Reheating potentially hazardous foods    (TCS foods)* k) Handling ready-to-eat foods e.g. preventing    bare hand contact with ready-to-eat foods l) Transporting food   

8 * Time/Temperature Control for Safety (TCS foods) refers to potentially hazardous foods B. STANDARD OPERATING PROCEDURES (SOP’S) FOR SPECIFIC HAZARDS

1. Cooking Potentially Hazardous Food (TCS Food)

2. Cooing Potentially Hazardous Food (TCS Food)

3. Holding Hot and Cold Potentially Hazardous Food (TCS Food)

4. Reheating Potentially Hazardous Food (TCS Food) (Leftovers)

9 1. Cooking Potentially Hazardous Food (TCS Food) Purpose: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature Instructions: 1. Train foodservice employees who prepare or serve food on how to use a food thermometer and cook foods using this procedure. 2. If a recipe contains a combination of meat products, cook the product to the highest required temperature. 3. Follow State or local health department requirements regarding internal cooking temperatures. 4. If State or local health department requirements are based on the current FDA Model Food Code, cook products to the following temperatures: 5. 145 oF for 15 seconds a. Seafood, beef, and pork b. Eggs cooked to order that are placed onto a plate and immediately served 6. 155 oF for 15 seconds a. Ground products containing beef, pork, or fish b. Fish nuggets or sticks c. Cubed or Salisbury steaks 7. 165 oF for 15 seconds a. Poultry b. Stuffed fish, pork, or beef c. Pasta stuffed with eggs, fish, pork, or beef (like lasagna or manicotti) 8. 135 oF for 15 seconds a. Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or in a hot box

Monitoring:

10 1. Use a clean, sanitized, and calibrated probe thermometer (preferably a thermocouple). 2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures. 3. Take at least two (2) internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product (usually the center). 4. Take at least two (2) internal temperatures of each large food item, like a turkey, to ensure that all parts of the product reach the required cooking temperature.

Corrective Action: Continue cooking food until the internal temperature reaches the required temperature. Verification and Record Keeping: Foodservice employees will record product name, time, the two (2) temperatures/times, and any corrective action taken on the Cooking - Reheating Temperature Log (the Food Temperature Log can be modified to be used for this purpose). Foodservice employees will take the required cooking temperatures of foods and record them on the Food Temperature Logs. The foodservice manager will verify that temperatures have been taken and are recorded on the Food Temperature Logs. The logs are kept on file*.

Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

* Unless mandated by regulations, the length of time records should be kept on file would be at the discretion of the facility director. However, since records provide a history of food safety controls, a 90-day cycle for record retention would be recommended.

11 2. Cooling Potentially Hazardous Food (TCS Food) Purpose: To prevent foodborne illness by ensuring that all potentially hazardous foods (TCS foods) are cooled properly Instructions: 1. Train foodservice employees who prepare or serve food on how to use a food thermometer and how to cool foods using this procedure. 2. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures. 3. Prepare and cool food in small batches. 4. Chill food rapidly using an appropriate cooling method:

 Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the refrigerator

 Stir the food in a container placed in an ice water bath

 Add ice as an ingredient

 Separate food into smaller or thinner portions

 Pre-chill ingredients and containers used for making bulk items like salads 5. Follow State or local health department requirements regarding required cooling parameters. 6. If State or local requirements are based on the current FDA Model Food Code, chill cooked hot food from: Step 1: 135 ºF to 70 ºF within 2 hours. Take the corrective action listed below immediately if food is not chilled from 135 ºF to 70 ºF within 2 hours. Step 2: 70 ºF to 41 ºF or below in 4 hours or in the remaining time. The total cooling process from 135 ºF to 41 ºF may not exceed 6 hours. Take corrective action immediately if food is not chilled from 135 ºF to 41 ºF within the 6 hour cooling process. Note: If Step 1 takes less then 2 hours, the complete cooling process still can be completed in 6 hours 7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 ºF to 41 ºF or below within 4 hours. Take corrective action immediately if ready-to- eat food is not chilled from 70 ºF to 41 ºF within 4 hours.

12 Monitoring: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the food during the cooling process. 2. Monitor temperatures of products every hour throughout the cooling process by inserting a thermometer into the center of the food and at various locations in the product. Corrective Action: 1. Reheat cooked hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is

 Above 70 ºF and 2 hours or less into the cooling process; and

 Above 41 ºF and 6 hours or less into the cooling process. 2. Discard cooked hot food immediately when the food is

 Above 70 ºF and more than 2 hours into the cooling process; or

 Above 41 ºF and more than 6 hours into the cooling process. 3. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. 4. Discard prepared ready-to-eat foods when the food is above 41 ºF and more than 4 hours into the cooling process. Verification and Record Keeping: Foodservice employees will record temperatures and corrective actions taken on the Food Temperature Log. Foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

13 3. Holding Hot and Cold Potentially Hazardous Food (TCS Food) Purpose: To prevent foodborne illness by ensuring that all potentially hazardous foods are held at the proper temperature Instructions: 1. Train foodservice employees who prepare or serve food about proper hot and cold holding procedures. Include in the training a discussion of the temperature danger zone. 2. Follow State or local health department requirements regarding required hot and cold holding temperatures. If State or local health department requirements are based on the current FDA Model Food Code:

 Hold hot foods at 135 ºF or above; and

 Cold foods at 41 ºF or below. 3. Preheat hot holding equipment. Monitoring: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food. 2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and at other various locations. 3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or warmest part of a cold holding unit, if applicable. 4. For hot-held foods:

 Verify that the air/water temperature of any unit is at 135 ºF or above before use.

 Reheat foods in accordance with the Reheating for Hot Holding SOP.

 All hot potentially hazardous foods should be 135 ºF or above before placing the food out for display or service.

 Take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2 hours thereafter. 5. For cold foods held for service:

 Verify that the air/water temperature of any unit is at 41 ºF or below before use.

14  Chill foods, if applicable, in accordance with the Cooling SOP.

 All cold potentially hazardous foods should be 41 ºF or below before placing the food out for display or service.

 Take the internal temperature of the food before placing it onto any salad bar, display cooler, or cold serving line and at least every 2 hours thereafter. 6. For cold foods in storage:

 Take the internal temperature of the food before placing it into any walk-in cooler or reach-in cold holding unit.

 Chill food in accordance with the Cooling SOP if the food is not 41 ºF or below.

 Verify that the air temperature of any cold holding unit is at 41 ºF or below before use and at least every 4 hours thereafter during all hours of operation. Corrective Action: For hot foods:

 Reheat the food to 165 ºF for 15 seconds if the temperature is found to be below 135 ºF and the last temperature measurement was 135 ºF or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable.

 Discard the food if it cannot be determined how long the food temperature was below 135 ºF. For cold foods:

 Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours:

 Place food in shallow containers (no more than 4 inches deep), uncovered and place on the top shelf in walk-in or reach-in refrigerator.

 Stir the food in a container placed in an ice water bath

 Add ice as an ingredient

 Separate food into smaller or thinner portions

 Repair or reset holding equipment before returning the food to the unit, if applicable.

15  Discard the food if it cannot be determined how long the food temperature was above 41 ºF. Verification and Record Keeping: Foodservice employees will record temperatures of food items and document corrective actions taken on the Food Temperature Log. Foodservice employees will record air temperatures of coolers and cold holding units on the Refrigeration Logs. Foodservice manager will verify that foodservice employees have taken the required holding temperatures by reviewing the temperature logs at the close of each day. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

16 4. Reheating Potentially Hazardous Food (TCS Food) (Leftovers) Purpose: To prevent foodborne illness by ensuring that all foods are reheated to the appropriate internal temperature Instructions: 1. Train foodservice employees who prepare or serve food on using a food thermometer and how to reheat foods using this procedure. 2. Follow State or local health department requirements regarding reheating temperatures. 3. If State or local requirements are based on the current FDA Model Food Code, commercially prepared, ready-to-eat foods, such as canned green beans, fully cooked chicken nuggets or prepackaged fully cooked breakfast burritos, to a minimum internal temperature of at least 135 ºF for 15 seconds for serving or hot holding. 4. Reheat the following products to 165 ºF for 15 seconds:

 Any food that is cooked, and cooled on-site.

 Leftovers reheated for hot holding

 Products made from leftovers, such as soup

 Precooked, processed foods that have been previously cooled 5. Reheat food for hot holding in the following manner if using a microwave oven:

 Commercially prepared, ready-to-eat foods from a package or can to at least 135 ºF for 15 seconds

 Heat leftovers to 165 ºF for 15 seconds

 Rotate (or stir) and cover foods while heating

 Allow to sit for 2 minutes after heating 6. Reheat all foods rapidly. Any reheated food needs to get to the proper temperature within 2 hours. 7. Serve reheated food immediately or transfer to an appropriate hot holding unit.

Monitoring: 1. Use a clean, sanitized, and calibrated probe thermometer. 2. Take at least two internal temperatures from each pan of food.

17 Corrective Action: Continue reheating/heating food if the internal temperature does not reach the required temperature. Verification and Record Keeping: Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Food Temperature Log. Foodservice manager will verify that foodservice employees have taken the required reheating temperatures by reviewing, initialing, and dating the Food Temperature log at the close of each day. The Logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

18 C. STANDARD OPERATING PROCEDURES (SOP’S) FOR GENERAL NONSPECIFIC HAZARDS FACILITY-WIDE

1. Date Marking Ready-to-Eat Potentially Hazardous Food (TCS Food)

2. Personal Hygiene

3. Washing Hands

4. Employee Food Safety Training

5. Receiving Deliveries

6. Labeling, Storing and Using Poisonous or Toxic Chemicals

7. Limited Bare Hand Contact for Ready-to-Eat Foods

8. Washing Fruits and Vegetables

9. Cleaning and Sanitizing

10. Using, Calibrating and Checking the Accuracy of Thermometers

11. Pest Control

12. Preventing Cross Contamination During Storage and Preparation Storage and Preparation

13. Transporting Food to Remote Sites (Satellite Kitchens)

19 1. Date Marking Ready-to-Eat Potentially Hazardous Food (TCS Food) Purpose: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria monocytogenes Instructions: 1. Establish a date marking system and train employees accordingly. The best practice for a date marking system would be to include a label with the product name, the day or date, and time it is prepared or opened. Examples of how to indicate when the food is prepared or opened include:

 Labeling food with a calendar date, i.e. cut cantaloupe, 5/26/09, 8:00 a.m.,

 Identifying the day of the week, i.e. cut cantaloupe, Monday, 8:00 a.m.,

 Using color-coded marks or tags to identify a day of the week, i.e. cut cantaloupe, blue dot, 8:00 a.m. means “cut on Monday at 8:00 a.m.”. 2. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than 24 hours. 3. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held for more than 24 hours. 4. Refrigerate all ready-to-eat, potentially hazardous foods at 41º F or below. 5. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days. 6. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods. 7. Calculate the 7-day time period by counting only the days that the food is under refrigeration. For example:

 On Monday, 8/1/05, lasagna is cooked, properly cooled, and refrigerated with a label that reads, “Lasagna – Cooked – 8/1/09.”

 On Tuesday, 8/2/09, the lasagna is frozen with a second label that reads, “Frozen – 8/2/09.” Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/09 – Tuesday, 8/2/09, only 1 day is counted towards the 7-day time period.

 On Tuesday, 8/16/09, the lasagna is pulled out of the freezer. A third label is placed on the lasagna that reads, “Thawed – 8/16/09.” All three labels now appear on the lasagna. The lasagna must be served or discarded within 6 days. 8. Follow State and local public health requirements.

20 Monitoring: A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored. Corrective Measure: Foods that are not date marked or that exceed the 7-day time period will be discarded. Verification and Record Keeping: Foodservice manager will complete the Monthly Audit Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

21 2. Personal Hygiene Purpose: To prevent contamination of food by foodservice employees Instructions: 1. Train foodservice employees on the employee health policy (Develop SOP for Implementing an Employee Health Policy) and on practicing good personal hygiene. 2. Follow the employee health policy. 3. Report to work in good health, clean, and dressed in clean attire. 4. Change apron when it becomes soiled. 5. Wash hands properly, frequently, and at the appropriate times. 6. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough. 7. Avoid wearing artificial fingernails and fingernail polish. 8. Wear single-use gloves if artificial fingernails or fingernail polish are worn. 9. Do not wear any jewelry except for a plain ring such as a wedding band. 10.Treat and bandage wounds and sores immediately. When hands are bandaged, single use gloves must be worn. 11.Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot and a single-use glove. 12.Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. 13.Taste food the correct way:

 Place a small amount of food into a separate container.

 Step away from exposed food and food contact surfaces.

 Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting.

 Wash hands immediately. 14.Wear suitable and effective hair restraints while in the kitchen. 15.Follow State and local public health requirements.

22 Monitoring: A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation. Corrective Action: Any foodservice employee found not following this procedure will be retrained at the time of the incident. Affected food will be discarded. Verification and Record Keeping: The foodservice manager will verify that foodservice employees are following this policy by visually observing the employees during all hours of operation. The foodservice manager will complete the Audit Monthly Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

23 3. Washing Hands Purpose: To prevent foodborne illness caused by contaminated hands Instructions: 1. Train individuals who prepare or serve food on proper handwashing procedures. Training may include viewing a handwashing video and/or demonstrating the proper handwashing procedure. 2. Post handwashing signs or posters, this may require posters in multiple languages, near all handwashing sinks, in food preparation areas, and restrooms. 3. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing. 4. Provide warm running water, soap, and acceptable means to dry hands, such as single use paper towels or warm air dryers. Provide a waste container at each handwashing sink or near the door in restrooms. 5. Keep handwashing sinks accessible anytime employees are present. 6. Wash hands:

 Before starting work

 During food preparation

 When moving from one food preparation area to another

 Before putting on or changing gloves

 After using the toilet

 After sneezing, coughing, or using a handkerchief or tissue

 After touching hair, face, or body

 After smoking, eating, drinking, or chewing gum or tobacco

 After handling raw meats, poultry, or fish

 After any clean up activity such as sweeping, mopping, or wiping counters

 After touching dirty dishes, equipment, or utensils

 After handling trash

 After handling money

 After any time the hands may become contaminated

24 7. Follow proper handwashing procedures as indicated below:  Wet hands and forearms with warm, running water (at least 100 ºF) and apply soap.

 Wash hands for a minimum of 20 seconds. This includes scrubing soap lathered hands and forearms, under fingernails, between fingers and rinse thoroughly under warm running water.

 Dry hands and forearms thoroughly with single-use paper towels or dry hands for at least 30 seconds if using a warm air hand dryer.

 Turn off water using paper towels.

 Use paper towel to open door when exiting the restroom. 8. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows:

 Use hand sanitizers only after hands have been properly washed and dried.

 Use only hand sanitizers that comply with the current FDA Model Food Code. Confirm with the manufacturers that the hand sanitizers used meet these requirements. Use hand sanitizers in the manner specified by the manufacturer.

Monitoring: A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of operation. In addition, foodservice employees will visually observe that handwashing sinks are properly supplied during all hours of operation. Corrective Action: Employees that are observed not washing their hands at the appropriate times or using the proper procedure will be asked to wash their hands immediately. Employee will be re-trained to ensure proper handwashing procedure.

25 Verification and Record Keeping: Foodservice manager will complete the Audit Monthly Checklist indicating that monitoring is being conducted as specified. The foodservice manager will complete the Audit Monthly Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

26 4. Employee Food Safety Training

Purpose: All new foodservice employees will receive training on basic food safety procedures prior to or during the first day of employment. All employees periodically will receive food safety training

Instructions: All new foodservice employees must: 1. Meet with foodservice manager or unit supervisor to receive training on basic food safety procedures.

2. Review each point in the Monthly Audit Checklist with supervisor. Each procedure will be discussed thoroughly with implications for food safety described.

3. Ask questions to supervisor if policy or procedure is not clear.

4. Read, sign, and date the statement at the end of the checklist, indicating understanding and agreement with stated procedures

5. Receive a signed copy of the document.

The foodservice supervisor will: 1. Schedule 20-30 minutes for the orientation/training session.

2. Inform all employees of the purpose and time of the session.

3. Explain the purpose of the checklist to employees.

4. Discuss each policy and procedure on the checklist. Refer to the facility Food Safety Plan and Standard Operating Procedures as necessary. Check off each procedure as it is discussed. If employees have questions, note and follow up, if appropriate.

5. After reviewing all procedures, supervisor should request employees to read, sign, and date the statement at the end of the form, indicating understanding and agreement. The supervisor also should sign and date the form.

6. Provide a copy of this form to each employee. Inform employees that a copy will be placed in their personnel file.

27 7. Remind employees of the location of a copy of the facility’s food safety plan and Standard Operating Procedures. This manual can be used as a reference, if questions or concerns occur later.

Monitoring: The foodservice supervisor will be sure all new employees are trained on basic food safety procedures prior to the first day of employment. All employees will receive periodic review of basic food safety procedures. Corrective Action: Any foodservice employee found not to have been trained on basics food safety procedures prior to first day of employment will be trained immediately or removed from location until trained. Verification and Record Keeping: The foodservice manager will verify that all new employees have been trained prior to the first day of employment. Also, the foodservice manager will verify that all employees will receive periodic food safety training. Training sessions will be documented on the Employee Food Safety Training record. The training records are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

28 Employee Food Safety Training Record: Date: ______Location: ______Instructor:______

Directions: Use this form to record food safety training provided to employees.

29 Employee Name Length of Training and Materials Provided 5. Training

Receiving Deliveries Purpose: To ensure that all food is received fresh and safe when it enters the foodservice operation, and stored properly as quickly as possible Instructions: 1. Train foodservice employees who accept deliveries on proper receiving procedures. 2. Schedule deliveries to arrive at designated times during operational hours. 3. Post the delivery schedule including the names of vendors, days and times of deliveries, and drivers’ names.

30 4. Establish a rejection policy to ensure accurate, timely, consistent, and effective refusal and return of rejected goods. 5. Organize freezer and refrigeration space, and other storage areas before deliveries. 6. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights, and clean loading carts before deliveries. 7. Keep receiving area clean and well lighted. 8. Do not touch ready-to-eat foods with bare hands. 9. Determine whether foods will be marked with the date of arrival or the “use-by” date and mark accordingly upon receipt. 10.Compare delivery invoice against products ordered and products delivered. 11.Transfer foods to their appropriate locations as quickly as possible.

Monitoring: 1. Inspect the delivery truck when it arrives to ensure that it is clean, free of odors associated with spoilage (i.e. putrid, rancid, moldy), and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck. 2. Check the interior temperature of refrigerated trucks. 3. Confirm vendor name, day and time of delivery, as well as driver’s identification before accepting delivery. If driver’s name is different than what is indicated on the delivery schedule, contact the vendor immediately. 4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals or liquids on the bottom of cartons. 5. Check the temperature of refrigerated foods. a. For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer into the center of the product to ensure a temperature of 41 ºF or below. The temperature of milk and other dairy products should be 41 ºF or below. b. For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41 ºF, it may be necessary to take the internal temperature before accepting the product.

31 c. For eggs, the interior temperature of the truck should be 45 ºF or below. 6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality. 7. Check the integrity of food packaging. 8. Check the cleanliness of crates and other shipping containers before accepting products. Reject foods that are shipped in dirty crates. 9. Log receiving temperatures of food items as applicable. This can include temperature of the food and/or temperature of the refrigerated delivery truck.

Corrective Action: 1. Reject the following: a. Frozen foods with signs of thawing and refreezing b. Cans that have signs of deterioration – swollen sides or ends, flawed seals or seams, dents, or rust c. Punctured packages d. Expired foods e. Foods that are not received at the correct temperature.

Verification and Record Keeping: Foodservice staff should record temperatures and corrective actions on the delivery invoice or on the Receiving Log. Foodservice manager will verify that foodservice employees are receiving products using the proper procedure by reviewing and initialing the Receiving Log at the close of each day. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

32 * Unless mandated by regulations, the length of time records should be kept on file would be at the discretion of the facility director. However, since records provide a history of food safety controls, a 90-day cycle for record retention would be recommended.

Receiving Log

Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring foodservice employees and receiving practices during the shift and reviewing the log daily.

Dat Tim Vend Product Temperat Correctiv Initials/D Manager e e or Name ure e Action ate Initials/D Taken ate

33 34 6. Labeling, Storing and Using Poisonous or Toxic Chemicals Purpose: To prevent foodborne illness by chemical contamination Instructions: 1. Train foodservice employees on the proper use, storage, and first aid of chemicals and on the proper use of chemical test kits as specified in this procedure. 2. Designate a location for storing the Material Safety Data Sheets (MSDS). 3. Label and date all poisonous or toxic chemicals upon receipt and after opening and label with the common name of the substance if it is transferred to another, appropriate container. 4. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing or partitioning. 5. Limit access to chemicals by use of locks, seals, or key cards. 6. Maintain an inventory of chemicals. 7. Store only chemicals that are necessary to the operation and maintenance of the kitchen. 8. Mix, test, and use sanitizing solutions as recommended by the manufacturer, state, or local health department. 9. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is mixed. 10.Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on chemicals. 11.Do not use chemical containers for storing food or water. 12.Use only hand sanitizers that comply with the current FDA Food Code. Confirm with the manufacturer that the hand sanitizers used meet the requirements of the current FDA Model Food Code. 13.Label and store first aid supplies in a container that is located away from food or food contact surfaces. 14.Label and store medicines for employee use in a designated area and away from food contact surfaces. Do not store medicines in food storage areas. 15.Store refrigerated medicines in a covered, leak proof container, where they can not come in contact with food.

35 16.Follow state and local public health requirements, pertaining to the storage, use and disposal of chemicals. Monitoring:

Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation. Corrective Action: Discard any food contaminated by chemicals. Label and/or properly store any unlabeled or misplaced chemicals. Verification and Record Keeping: Foodservice employees will keep records of the name of the contaminated food, date, time, and the reason why the food was discarded. The foodservice manager will verify that appropriate corrective actions are being taken. The records are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

36 7. Limited Bare Hand Contact for Ready-to-Eat Foods Purpose: To prevent foodborne illness due to hand-to-food cross-contamination Instructions: 1. Use proper hand washing procedures to wash hands and exposed arms prior to preparing or handling food or at anytime when the hands may have become contaminated. 2. Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and vegetables. 3. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:

 Single-use gloves

 Deli tissue

 Foil wrap

 Tongs, spoons, and spatulas 4. Wash hands and change gloves:

 Before beginning food preparation or prior to putting on single use gloves

 Before beginning a new task

 After touching equipment (such as refrigerator doors) or utensils that have not been cleaned and sanitized

 After contact with chemicals

 When interruptions in food preparation occur, such as when answering the telephone or checking in a delivery

 Handling money

 Anytime a glove is torn, damaged, or soiled

 Anytime contamination of a glove might have occurred 5. Follow State and local public health requirements.

37 Monitoring: A designated foodservice employee will visually observe that gloves or suitable utensils are used and changed at the appropriate times during all hours of operation.

Corrective Action: Employees observed touching ready-to-eat food with bare hands will be retrained at the time of the incident. Ready-to-eat food touched with bare hands will be discarded. Verification and Record Keeping: The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Audit Monthly Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

38 8. Washing Fruits and Vegetables Purpose: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables. Instructions: 1. Train foodservice employees who prepare or serve food on how to properly wash and store fresh fruits and vegetables. 2. Wash hands using the proper procedure. 3. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks. 4. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:

 Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.

 Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 5. Wash fresh produce vigorously under cool running water. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat do not need to be washed. (Note: If fresh produce has not yet been refrigerated and will be used immediately, the temperature of the wash water should be similar to the temperature of the produce) 6. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose. 7. Remove any damaged or bruised areas. 8. Label, date, and refrigerate fresh-cut items. 9. Serve cut melons within 7 days if held at 41 ºF or below (see SOP for Date Marking, Ready-to-Eat, Potentially Hazardous Food-TCS Food) 10.Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children. 11.Follow State and local public health requirements.

39 Monitoring: Foodservice manager will visually monitor that fruits and vegetables are being properly washed, labeled, and dated during all hours of operation. In addition, foodservice employees will check the quality of the produce in storage daily.

Corrective Action: Unwashed fruits and vegetables will be removed from service and washed immediately before being served. Fresh cut items will be labeled and dated. Discard cut melons held after 7 days. Verification and Record Keeping: Foodservice manager will complete the Audit Monthly Checklist to indicate that monitoring is being conducted as specified in this procedure. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

40 9. Cleaning and Sanitizing

Purpose: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.

Instructions:

1. Train foodservice employees on Cleaning and Sanitizing Food Contact Surfaces

2. Follow State or local health department requirements.

3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP.

4. If State or local requirements are based on the current FDA Model Food Code, wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment:  Before each use  Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry  Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry  Any time contamination occurs or is suspected

5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure:  Wash surface with detergent solution.  Rinse surface with clean water.  Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.  Place wet items in a manner to allow air drying.

6. If a 3-compartment sink is used, setup and use the sink in the following manner:  In the first compartment, wash with a clean detergent solution at or above 110 °F or at the temperature specified by the detergent manufacturer.  In the second compartment, rinse with clean water.  In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration by using an appropriate test kit. Hot water at a temperature 171 °F may also be used in the third compartment. The items should be immersed in the hot water for at least for 30 seconds.

7. If a commercial dishmachine is used:

41  Check with the dishmachine manufacturer to verify that the information on the data plate is correct.  Refer to the information on the data plate to determine wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.  Follow manufacturer’s instructions for use.  The water temperature used is indicated in the current FDA Model Food Code. This will vary depending on the type of commercial dishmachine being used.

8. If a household dishwasher is used: Research has shown that, in general, household dishwashers do an adequate job of cleaning dishes, glassware and utensils, etc. The majority of household dishwashers have temperature booster units which increase the water temperature in the wash and rinse cycles. However, it is recommended that if the household dishwasher is being replaced, a commercial dishmachine should be purchased where temperature control would be more consistent and easily monitored. Since household dishwashers usually run for longer times than commercial units, the water temperature required for cleaning/sanitizing is not known. However, a range of 150oF -165oF, found in the Food Code for commercial washers, can be used as a guide.  Follow manufacturer’s instructions for use  Be sure that dishes, utensils, etc are rinsed and/or free of large food particles

9. Log results on the food contact surface cleaning and sanitizing log

Monitoring:

During all hours of operation, foodservice employees will visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean. Log results on the food cleaning/sanitizing log. In a 3-compartment sink, on a daily basis:  Visually monitor that the water in each compartment is clean.  Test the sanitizer concentration by using the appropriate test kit for the chemical sanitizer being used

In a commercial dishmachine, on a daily basis:  Visually monitor that the water and the interior parts of the machine are clean and free of debris.  Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate.  For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive

42 tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine.  For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit.

In a household dishwasher:  Visually monitor that the water and the interior parts of the machine are clean and free of debris.  At least monthly, check the water temperature by placing a piece of heat sensitive tape on a smallware item and running the dishwasher.

Corrective Action:

1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly.

3. In a 3-compartment sink:  Drain and refill compartments periodically and as needed to keep the water clean.  Adjust the water temperature by adding hot water until the desired temperature is reached.  Add more sanitizer or water, as appropriate, until the proper concentration is achieved.

4. In a dishmachine:  Drain and refill the machine periodically and as needed to keep the water clean.  Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate.  For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate water temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available.

5. In a household dishwasher:  Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching an adequate wash temperature

43 Verification and Record Keeping:

Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will complete the Audit Monthly Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

44 45 10. Using, Calibrating and Checking the Accuracy of Thermometers

Purpose: To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal product temperatures and that thermometers used are correctly calibrated for accuracy.

Instructions: 1. Train foodservice employees on using and calibrating and checking the accuracy of t thermometers.

2. Follow State or local health department requirements

3. Check digital thermometers for accuracy or calibrate dial thermometers by using the Ice-Point method or the Boiling-Point Method. Use a food thermometer that measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the temperature being taken. For example:  Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets, hot dogs, and sausage patties, should be taken using a thermistor or thermocouple with a thin probe.  Bimetallic, dial-faced stem or digital thermometers are accurate only when measuring temperatures of thick foods. They may not be used to measure temperatures of thin foods. A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured.  Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in an oven

4. Have food thermometers easily-accessible to foodservice employees during all hours of operation.

5. Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing Food Contact Surfaces SOP for the proper procedure to follow.

6. Store food thermometers in an area that is clean and where they are not subject to contamination.

Monitoring:

1. Foodservice employees will use either the ice-point method or boiling-point method to verify the accuracy of food thermometers.

2. To use ice-point method:  Insert the thermometer probe into a cup of crushed ice.  Add enough cold water to remove any air pockets that might remain.  Allow the temperature reading to stabilize before reading temperature.

46  Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions  If exactly 32 °F cannot be achieved, when taking food temperatures, add or subtract the necessary degrees to compensate for not starting with 32°F

3. To use boiling-point method:  Immerse at least the first two inches of the probe into boiling water.  Allow the temperature reading to stabilize before reading temperature.  Reading should be 212 ºF (+ 2 ºF) [or 100 ºC (+ 1 ºC)]. This reading may vary at higher altitudes. If adjustment is required, follow manufacturer’s instructions  If exactly 212°F cannot be achieved, when taking food temperatures, add or subtract the necessary degrees to compensate for not starting with 212°.F  Foodservice employees will check the accuracy of the food thermometers:  At regular intervals (at least once per week)  If dropped  If used to measure extreme temperatures, such as in an oven  Whenever accuracy is in question

Corrective Action:

1. Retrain any foodservice employee found not following the procedures in this SOP.

2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions. If there is no calibration button and the thermometer is inaccurate only for a few degrees, add or subtract the necessary degrees to the required food temperature to compensate. For example, water boils at 212 °F. If the food thermometer reads 214 °F in boiling water, it is reading 2 degrees too high. Therefore 2 degrees must be subtracted from the temperature displayed when taking a reading in food to find out the true temperature.

4. If an inaccurate thermometer cannot be adjusted on-site and is more then a few degrees out of specifications, discontinue using it.

5. Retrain employees who are using or calibrating food thermometers improperly.

47 Verification and Record Keeping:

Foodservice employees will record the calibration/accuracy temperature and any corrective action taken, if applicable, on the Thermometer Accuracy/Calibration Log. Each time a thermometer is calibrated or checked for accuracy, the foodservice manager will verify that foodservice employees are using and calibrating or checking thermometers for accuracy properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Thermometer Accuracy/Calibration Log daily. The foodservice manager will complete the monthly Audit Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

48 49 11. Pest Control

Purpose: To control pests in the foodservice operation, including the use of a licensed pest control operator (PCO).

Instructions: Employees will use an integrated pest management program (IPM) using the following steps:

Denying access to pests

1. Use reputable suppliers for all deliveries.

2. Check all deliveries before they enter the foodservice operation.

3. Refuse shipments that have signs of pest infestation.

4. Keep all exterior openings closed tightly. Check doors for proper fit as part of the regular cleaning schedule.

5. Report any signs of pests to the Food Service Manager

6. Report any openings, cracks, broken seals, or other opportunities for pest infestation to the director of the childcare facility.

Deny pests food, water, and a hiding or nesting place

1. Dispose of garbage quickly and correctly. Keep garbage containers clean, in good condition, and tightly covered in all areas (indoor and outdoor). Clean up spills around garbage containers immediately. Wash, rinse, and sanitize containers regularly.

2. Store recyclables in clean, pest-proof containers away from the building.

3. Store all food and supplies as quickly as possible.  Keep all food and supplies at least six inches off the floor and six inches away from walls.  Refrigerate foods such as powdered milk, cocoa, and nuts after opening. These foods attract insects, but most insects become inactive at temperatures below 41ºF.  Use FIFO (First In First Out) inventory rotation, so pests do not have time to settle into these products and breed.

4. Clean and sanitize the facility thoroughly. Careful cleaning eliminates the food supply, destroys insect eggs, and reduces the number of places pests can safely take shelter.

50 Monitoring:

Food Service manager will check to be sure food service workers have maintained a clean environment free from pests.

Food service employees will communicate signs of pests to the Food Service Manager being specific as to area and type of pest if known.

Corrective Action: The Food Service manager will record the areas of concern in the Pest Control Log for treatment on the next Pest Control visit.

Verification and Record Keeping: The foodservice manager will verify that accurate records are kept of the PCO’s visits and treatments applied during those visits. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

51 Pest Control Record Log

Date Area of Reported Date Treated Comments Reported Concern/ Pest by Treate by d

52 12. Preventing Cross-Contamination During Storage and Preparation

Purpose: To reduce foodborne illness by preventing unintentional contamination of food.

Instructions:

1. Train foodservice employees on using the procedures in this SOP.

3. Wash hands properly. Refer to the Washing Hands SOP.

4. Avoid touching ready-to-eat food with bare hands. Refer to Limited Bare hand Contact for Ready-to-Eat Foods SOP.

5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to- eat foods, such as lettuce, cut melons and lunch meats, during receiving, storage, and preparation.

6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when combined in recipes.

7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal foods on shelves in order of cooking temperatures with the raw animal food requiring the highest cooking temperature, such as chicken, on the lowest shelf.

8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods.

9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.

10.Touch only those surfaces of equipment and utensils that will not come in direct contact with food.

11.Place food in covered containers or packages, except during cooling, and store in the walk-in refrigerator or cooler.

12.Designate an upper shelf of a refrigerator or walk-in cooler as the “cooling” shelf. Uncover containers of food during the initial quick cool-down phase to facilitate cooling.

53 13.Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before opening.

Monitoring:

A designated foodservice employee will continually monitor food storage and preparation to ensure that food is not cross-contaminated.

Corrective Action:

 Retrain any foodservice employee found not following the procedures in this SOP  Separate foods found improperly stored.  Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry.

Verification and Record Keeping:

The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of operation and complete the Audit Monthly Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

54 13. Transporting Food to Remote Sites (Satellite Kitchens)

Purpose: To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and contamination is prevented.

Instructions: 1. Train foodservice employees on using the procedures in this SOP.

3. If State or local health department requirements are based on the FDA Model Food Code:  Keep frozen foods frozen during transportation.  Maintain the temperature of refrigerated, potentially hazardous foods at 41 ºF or below and cooked foods that are transported hot at 135 ºF or above.

4. Use only food carriers for transporting food approved by the National Sanitation Foundation International or that have otherwise been approved by the state or local health department.

5. Prepare the food carrier before use:  Ensure that all surfaces of the food carrier are clean.  Wash, rinse, and sanitize the interior surfaces.  Ensure that the food carrier is designed to maintain cold food temperatures at 41ºF or below and hot food temperatures at 135 ºF or above  Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting cold food, or the coolest part of the carrier if used for transporting hot food. Refer to the Using and Calibrating Thermometers SOP.  Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations.

6. Store food in containers suitable for transportation. Containers should be:  Rigid and sectioned so that foods do not mix  Tightly closed to retain the proper food temperature  Nonporous to avoid leakage  Easy-to-clean or disposable  Approved to hold food

7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to remote sites as quickly as possible.

8. Follow Receiving Deliveries SOP when food arrives at remote site.

9. Check the internal temperatures of food using a calibrated thermometer upon arrival at remote site and before serving

55 Monitoring: 1. Check the air temperature of the food carrier to ensure that the temperature suggested by the manufacturer is reached prior to placing food into it. 2. Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier. Refer to the Holding Hot and Cold Potentially Hazardous Foods (TCS Foods) SOP for the proper procedures to follow when taking holding temperatures.

Corrective Action: 1. Retrain foodservice employees found not following the procedures in this SOP. 2. Continue heating or chilling food carrier if the proper air temperature is not reached. 3. Reheat food to 165 ºF for 15 seconds if the internal temperature of hot food is less than 135 ºF. Refer to the Reheating Potentially Hazardous Foods (TCS Foods) SOP. 4. Cool food to 41 ºF or below using a proper cooling procedure if the internal temperature of cold food is greater than 41 ºF. Refer to the Cooling Potentially Hazardous Foods (TCS Foods) SOP for the proper procedures to follow when cooling food. 5. Discard foods held in the temperature danger zone for more than 4 hours.

Verification and Record Keeping: Before transporting food to remote sites, foodservice employees will record food carrier temperature, food product name, time, internal temperatures, and any corrective action taken on the Food Temperature Log(s). Upon receipt of food at remote sites, foodservice employees will record receiving temperatures and corrective action taken on the Receiving Log(s). The foodservice manager at the central kitchen will verify that foodservice employees are following this SOP by visually observing employees and reviewing and initialing the Food Temperature Log(s). The foodservice manager at the remote site(s) will verify that foodservice employees are receiving foods at the proper temperature and following the proper receiving procedures by visually observing receiving practices and reviewing and initialing the Receiving Log. The foodservice manager will complete the Monthly Audit Checklist. The logs are kept on file*. Date Implemented:______By: ______Date Reviewed: ______By: ______Date Revised: ______By: ______

Signature: ______

56 D. RESPONSIBILITIES OF FOODSERVICE MANAGER AND FOODSERVICE WORKER

57 58 59 60 SECTION III FOOD SAFETY PLAN

A. Categorizing Menu Items and Identifying Control Measures and Critical Control Points

B. Weekly/Monthly Menu

C. Menu Items/Recipes by Process

61 Introduction

The menu should be posted in the kitchen where it is easily accessible to all who are responsible for purchasing, preparing, and serving food. All menu items should be included in the food safety plan. When new menu items are added, the list should be updated; also any new recipes should be added to the food safety plan. Ones no longer in use should be removed from the plan, but kept for a period of time. Each menu item is evaluated to determine which of the three processes is applicable and also to identify the appropriate control measures and critical control points (CCPs) using the Process Approach. Once the determination is made for each menu item, the food service manager will inform the rest of the food service staff of the menu items and applicable process and control measures. In addition, the menu cycle, menus, recipes, product directions and charts are kept in a notebook in the manager’s office. Staff:

 All foodservice personnel will be provided an overview of the Process Approach to HACCP after being hired and before handling food.

 Any substitute food service staff will be given instructions on the Process Approach and a list of necessary procedures relevant to the tasks they will be performing and the corresponding records to be kept.

 Periodic refresher training for employees will be provided.

62 A. Categorizing Menu Items and Identifying Control Measures and Critical Control Points (CCPs) Documenting CCPs and Critical Limits: The CCPs and critical limits must be documented in writing for each Process Approach category in the food safety program and in each site plan. Each of the three processes in the Process Approach has specific CCPs, such as, cooking, cooling, hot holding, cold holding, and reheating. The CCPs for each of the processes will remain the same regardless of the menu item. However, the critical limits will vary depending upon the menu item and the recipe used to prepare each item. Having the recipes on file and following the recipes exactly will fulfill the requirement for documenting CCPs and critical limits within the Process Approach specifically for these recipes. Although CCPs are identified in each recipe, it is important to consider the complete process used at each site. Considering the complete process will help determine the need for CCPs when modifying recipes and in the absence of recipes. For instance, a particular site may cool leftover chicken, although cooling may not be identified as an operational step in the recipe. Therefore, a CCP must be determined and documented for the cooling step. Using SOPs to Complement the Process Approach by Bridging Gaps SOPs are also control measures and should not be forgotten when using the Process Approach. In addition to the established CCPs for each of the three processes, applicable SOPs should be followed for the preparation and service of all menu items. As mentioned, SOPs serve as general control measures for nonspecific hazards. Therefore, SOPs complement the Process Approach by providing a general safety net. Whereas, the CCPs determined for each of the three processes safeguard against specific hazards. Establish Monitoring Procedures Monitoring is an important step for an effective food safety program. Control measures, including CCPs and SOPs, must be monitored, controlled, and documented in writing. Monitoring involves making direct observations or taking measurements to see that the food safety program is being followed. For example, the CCPs are managed by adhering to the established critical limits. Monitoring will identify when there is a loss of control so that corrective action can be taken. In establishing monitoring procedures, consider the following questions:

 How will CCPs and SOPs be monitored?

 When and how often will CCPs and SOPs be monitored?

 Who will be responsible for monitoring?

63 What menu items are to be monitored depends on the critical limits associated with each CCP for a menu item. Final temperature and time measurements are very important the critical limits must be effectively monitored. Determining the appropriate means for monitoring is an important factor. If equipment is selected to monitor a specific CCP, you should ensure that it is accurate. The equipment chosen should also be appropriate for the monitoring function. When deciding how often to monitor, ensure that the monitoring interval will be reliable enough to ensure hazards are being controlled. The procedure for monitoring should be simple and easy to follow. Individuals chosen to be responsible for a monitoring activity may be a manager, line supervisor, or other reliable employee. Employees should be given the training and equipment necessary to properly perform the monitoring activities. Monitoring examples:

 The CCP for cold foods is cold holding. The critical limit is holding at 41 ºF or below. Therefore, the temperature of the refrigerator must be recorded on a refrigeration temperature monitoring chart at least three times daily to make sure the temperature is 41 ºF or below.

 A CCP for chicken is cooking. The critical limit is cooking at 165 ºF for 15 seconds. Therefore, the internal temperature of the chicken must be monitored and recorded to make sure it is at or above 165 ºF for 15 seconds.

Monitoring:

Manager Responsibilities:  The foodservice manager at each site will be responsible for ensuring assigned foodservice staff are properly monitoring control measures and CCPs at the required frequency and are documenting required records.  The manager will also be responsible for monitoring the overall performance of the Standard Operating Procedures. (Specific details regarding monitoring are addressed in each SOP.)  Monitoring will be a constant consideration. However, the manager will use the Monthly Audit Checklist to formally monitor foodservice staff. (The checklist form has been included in Appendix IV.)

Foodservice Staff Responsibilities:  Foodservice staff is responsible for monitoring individual critical control points (CCPs) in the handling and preparation of food.  Foodservice staff is responsible for monitoring control points as defined in the standard operating procedures (SOPs).

64 Establish Corrective Actions.

Whenever a critical limit is not met, a corrective action must be carried out immediately. A corrective action may be simply continuing to heat food to the required temperature. Other corrective actions may be more complicated, such as rejecting food items that were not delivered at the right temperature, or discarding food that has been held without temperature control too long.

A food safety program must include corrective actions. Employees must know what these corrective actions are, and be trained in making the right decisions. This preventive approach is the heart of HACCP. Problems will arise, but you need to find them and correct them before they cause illness or injury. It is also important to document corrective actions when they are taken.

Corrective action examples:

SOP: If the temperature in the refrigerator is above 41 ºF, then the equipment must be checked to see if it is working properly. Also, the thermometer that is used to record the temperature must be calibrated regularly and checked to see if it is working properly. Question- can this thermometer be calibrated?

CCP: When cooking raw poultry, corrective action must be taken if the internal temperature does not reach 165 ºF for 15 seconds at the end of the designated cooking period. The corrective action would be to continue cooking the chicken until the internal temperature reaches 165 ºF for at least 15 seconds.

Corrective actions should be determined for all SOPs and CCPs. A list of appropriate corrective actions must be included in the food safety plan.

Corrective Actions: Documenting Corrective Actions:  The foodservice director or manager will be responsible for developing predetermined corrective actions for the most common deviations from control measures including critical control points (CCPs) and standard operating procedures (SOPs).  The foodservice director or manager will review and update corrective actions at least annually. Corrective actions for all SOPs are outlined in the written SOPs.  Foodservice staff will be responsible for documenting any corrective actions taken while handling and preparing food as well as any actions taken while performing SOPs.  In addition to the corrective actions outlined in the SOPs, foodservice staff will be trained on a continuous basis to take corrective actions when necessary.  Guidance on most common specific corrective actions will be listed in this food safety plan and will be posted in an accessible location in the kitchen.

65 Corrective Actions

Event Corrective Action Receiving temperature for refrigerated Reject product product is at 47º F

Temperature of hamburger patties after Continue cooking to 165 ºF for 15 standard cooking time is 150º F seconds.

Food service staff handles raw poultry Instruct staff to wash hands immediately, and then begins to cut up raw fruit discard fruit that has been cut up

Leftover chili placed in refrigerator is at Immediately reheat chili to 165 ºF for 15 80º F after 1.5 hours seconds, divide and place in shallow pans in refrigerator, uncovered. Cool to 70 ºF within 2 hours or less, and to 41 ºF or less in an additional 4 hours. If these times and temperatures are not met, discard. Cover when temperature of chili reached 41 º F.

66 B. Weekly/Monthly Menu Keep records: There are certain written records or kinds of documentation that are needed to verify that the food safety program is working. These records will normally involve the food safety plan and any monitoring, corrective action, or calibration records produced in the operation of the food safety program based on HACCP principles. Recordkeeping also provides a basis for periodic reviews of the overall food safety program. In the event the operation is implicated in a foodborne illness, documentation of activities related to monitoring and corrective actions can provide proof that reasonable care was exercised in the operation of the facility.

Recordkeeping: Documentation/Record Schedule

Food Production Record Logs End Point Cooking Temperature Each product Time and Temperature for Holding Each product

Equipment Temperature Record Logs Receiving Each delivery for pertinent food products

Freezer 3X daily Refrigeration 3X daily Thermometer Calibration/Accuracy Weekly (Minimum)

Review Records Monthly Audit Checklist Monthly

Training Logs On-going

Corrective Action Record Logs As necessary

Staff Responsibility: All foodservice staff will be held responsible for recordkeeping duties as assigned. Overall, the foodservice manager will be responsible for making sure that records are being taken and for filing records in the proper place.

Recordkeeping Procedure:  All pertinent information on critical control points, time, temperature, and corrective actions will be kept on clip boards in the kitchen for ease of use.  All applicable forms for daily records will be replaced on a weekly basis or sooner, if necessary.  For weekly records, replacement of forms will be on a monthly basis.  All completed forms will be filed in the filing cabinet in the manager’s office.  The foodservice manager is responsible for making sure that all forms are updated, available for use, and filed properly after completion.  The foodservice manager is also responsible for educating all foodservice personnel on the use and importance of recording critical information.

67 Maintain records of cooking, cooling, and reheating temperatures and other CCPs in the food preparation process. Keep documentation as simple as possible to make recordkeeping easy for employees. New record/log forms do not necessarily need to be developed. Existing paperwork may be used as records, for example, delivery invoices may be used for documenting product temperature upon receipt. Employees are an important source for developing simple and effective recordkeeping procedures. Determine what records must be kept, where to keep them, and which staff member(s) will be responsible for maintaining them.

Some of the types of records that should be maintained include:

 Records documenting the SOPs

 Time and temperature monitoring records

 Corrective action records

 Verification or review records

 Calibration records

 Training logs

 Receiving logs

Review and revise overall food safety program periodically. There should be an ongoing as well as a periodic review of the activities described in your food safety program. This step ensures that the food safety program is operating according to what is specified in the food safety plan. Designated individuals such as the manager should periodically make observations of employees’ monitoring activities, calibrate equipment and temperature measuring devices, review records/actions, and discuss procedures with employees. All of these activities should take place regularly to verify that the program is addressing the food safety concerns and, if not, checking to see if it needs to be modified or improved. Review and revise the food safety program at least annually or as often as necessary to reflect any changes in your facility. These may include new equipment, new menu items, reports of illness or comments on health inspections, or other factors that indicate how well your food safety program is working. Determine who will review the current plan, when it will be done, and how it will be documented

68 C. Menu Items/ Recipes by Process – Copy of Weekly/Monthly Menus

69 Menu Items by Process

Example

PROCESS 1 PROCESS 2 PROCESS 3

(NO COOK) (COOK AND SERVE (COMPLEX FOOD SAME DAY) PREPARATION)

Milk Green Beans in Cheese Bean Burrito Sauce

Juice Chili Bean Soup

Tuna Salad Sandwich Macaroni and Cheese Potato Salad

Cole Slaw Scrambled Eggs Baked Pasta

Fresh Fruit Sloppy Joe on Roll Hot turkey sandwich from leftovers

Egg Salad Sandwich Fried Chicken

Broccoli Salad Scalloped Potatoes

Chicken Taco

70 Menu Items by Process

PROCESS 1 PROCESS 2 PROCESS 3 (NO COOK) (COOK AND SERVE (COMPLEX FOOD SAME DAY) PREPARATION)

71 72 Sample: PROCESS CHART – PROCESS 1

Process 1 -NO COOK Keep Food below 41 °F Degrees

Example

Menu Item Milk Juice Tuna Salad Sandwich Cole Slaw Fresh Fruit Egg Salad Sandwich Broccoli Salad

Control measures

CCP:  Cold holding – Critical limit is 41º F or below

 Personal Hygiene  Washing Fresh Fruits and Vegetables  Limiting time in the danger zone to inhibit bacterial growth and toxin production (e.g., holding at room temperature for 4 hours and then discarding)  Verifying receiving temperatures of food  Date marking of ready-to-eat food

73 PROCESS CHART – PROCESS 1

Process 1 - NO COOK Keep Food below 41 °F Degrees

MENU ITEM

Control measures

Records Kept: Recipe Name:

74 Process 1 2 3 (circle process)

Ingredients:

Preparation Steps CCP CL Monitor 1. 2. 3.

Corrective Action:

Ingredients:

Corrective Action:

76 77 Sample: PROCESS CHART – PROCESS 2

Process 2 - COOK and SAME DAY SERVE Cook to Correct Temperature. Serve at 135 °F or above. Example

Menu Item Cooking Temperature

140º F Green Beans in Cheese Sauce 15s 165º F Chili 15 s 165º F Macaroni & Cheese 15 s 155º F Scrambled Eggs 15 s 155º F Sloppy Joe on Roll 15 s 165 º F Fried Chicken 15s 140º F Scalloped Potatoes 15s 165º F Chicken Taco 15 s

Control measures

CCP:  Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical limits are noted above.)

SOP:  Hot holding or limiting time in the danger zone to prevent the outgrowth of spore- forming bacteria

Process 2 – COOK and SAME DAY SERVE Cook to Correct Temperature. Serve at 135 °F or above.

Menu Item Cooking Temperature

Control measures

Ingredients:

Corrective Action:

Ingredients:

Corrective Action:

82 Sample PROCESS CHART – PROCESS 3

Process 3 - COOK, COOL, REHEAT, SERVE Limit Time in the Danger Zone (41 °F – 135 °F) Example

Menu Item Cooking Cooling Reheating Temperature Temperature Temperature At or above 135°F Cool to 70º F At or above 165°F for at least 15 in 2 hrs or less for at least 15 Bean Burrito seconds and then to 41°F seconds in 4 hrs or less. At or above 165°F Cool to 70º F At or above 165°F Bean Soup for at least 15 in 2 hrs or less for at least 15 (prepared on site) seconds and then to 41°F seconds in 4 hrs or less. At or above 135°F Cool to 70º F for at least 15 in 2 hrs or less Potato Salad seconds and then to 41°F in 4 hrs or less. At or above 165°F Cool to 70º F At or above 165°F for at least 15 in 2 hrs or less for at least 15 Baked Pasta seconds and then to 41°F seconds in 4 hrs or less. At or above 165°F Cool to 70º F At or above 165°F Hot Turkey Sandwich for at least 15 in 2 hrs or less for at least 15 (from Leftovers) seconds and then to 41°F seconds in 4 hrs or less.

Control measures

CCP:  Cooking to destroy bacteria and other pathogens (CCPs and critical limits are outlined above)  Reheating for hot holding, if applicable

SOP:  Cooling to prevent the outgrowth of spore-forming bacteria (SOP)  Hot and cold holding or limiting time in the danger zone to inhibit bacterial growth and toxin formation (SOP)

Process 3 - COOK, COOL, REHEAT, SERVE Limit Time in the Danger Zone (41 °F – 135 °F)

Menu Item Cooking Cooling Reheating Temperature Temperature Temperature

Control measures

Ingredients:

Corrective Action:

Ingredients:

Corrective Action:

86 SECTION IV FOODSAFETY FILE: RECORD KEEPING

A. Process Related Records/Logs

1. Food Temperature Log

2. Thermometer Calibration Accuracy Log

3. Cooling Graph

4. Refrigeration Temperature Log

5. Receiving Temperature Log

B. Facility Related Records/Logs

1. Receiving/Inventory Control

2. Food Contact Surfaces Cleaning and Sanitizing Log

3. Pest Control Record

4. Employee Food Safety Training Record

C. Audit Monthly Checklist

87 A. Process Related Records/Logs

88 89 90 91 92 Receiving Temperature Log

Date Time Vendor Product Temperature Corrective Initials/Date Manager Name Action Initials/Date Taken

93 B. Facility Related Records

94 Receiving Inventory Control

Date Time Vendor Product Temperature Corrective Initials/Date Manager Name Action Initials/Date Taken

95 96 Pest Control Record

Date Area of Reported Date Treated Comments Reported Concern/ Pest by Treate by d

97 Employee Food Safety Training Record: Date: ______Location: ______Instructor:______

Directions: Use this form to record food safety training provided to employees.

Employee Name Length of Training and Materials Provided Training

98 C. Audit Monthly Checklist

99 100 101 SECTION V REFERENCES AND RESOURCES

102 References and Resources

References

1. Dietary Guidelines www.healthierus.gov/dietary guidelines

2. FDA Food Code http://www.cfsan.fda.gov/~dms/fc01-sup.html

3. USDA Temperature Rules www.fsis.usda.gov/thermy

4. National Food Service Institute www.nfsmi.org

Resources

1. USDA Recipes http://www.nfsmi.org/Information/school_recipe_index_alpha.html

2. Healthy School Meals Food Safety Resources http://schoolmeals.nal.usda.gov/Safety/index.html

3. For more information about this document contact: [email protected]

103 Module 3- Practice Activity Identifying Control Measures and Critical Control Points

104 Process 1: Example Recipe Name: Tuna Salad Process 1 2 3 (circle process)

Ingredients: 1 can tuna, drained 3 T mayonnaise 2 T finely chopped celery

Preparation Steps CCP CL Monitor 1. Drain and flake tuna 2. Combine tuna, celery and mayonnaise 3. Mix lightly until all ingredients are well blended 4. Cover and refrigerate until ready to use

Corrective Action:

Records Kept:

105 Process 2: Example Recipe Name: Baked Chicken Process 1 2 3 (circle process)

Ingredients: 4 chicken breasts Coating mixture: 1 cup flour, 1 t onion powder, ¼ t black pepper, t paprika Large plastic bag

Preparation: CCP CL Monitor 1. Preheat oven 375°F 2. Combine dry ingredients in large plastic bag and shake 3. Use tongs or other cooking utensils to place chicken pieces in bag. 4. Shake until all the chicken pieces are coated 5. Use tongs or other cooking utensils to remove the coated chicken pieces and place in a 13 x 9 baking dish. 6. Bake 20-30 minutes.

Corrective Action:

Records Kept:

106 Process 3: Example Recipe Name: Meat Lasagna Process 1 2 3 (circle process)

Ingredients: 8 oz lean ground beef 9 dried lasagna noodles 1 cup chopped onion 1 12 oz carton low fat cottage cheese 2 cloves garlic, minced 1 ½ cups shredded low fat mozzarella cheese 1 141/2 oz can low-sodium tomatoes, undrained, cut up ¼ cup parmesan cheese 1 6 oz can tomato paste 1 egg 1 ½ t dried basil 2 T parsley 1 ½ t dried oregano ¼ t pepper ¼ t salt

107 Preparation: CCP CL Monitor 1. Brown ground beef. Drain. Add onions and garlic. Cook for 5 minutes. 2. Stir in undrained tomatoes, tomato paste, basil, oregano and salt. 3. Bring to boil; reduce heat. Simmer, covered for 15 minutes; stir occasionally. 4. Cook lasagna noodles according to package directions. Drain and rinse with cold water. Drain well. 5. Combine cottage cheese, 1 cup mozzarella cheese, parmesan cheese, egg, parsley and pepper. 6. Layer one-third of the cooked noodles in a 13 x 9 baking dish. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining ½ cup mozzarella cheese. 7. Tightly cover pan with foil 8. Bake at 350°F for 1 hour. 9. Remove pan from oven. Uncover. Let stand for 15 minutes 10.Serve.

Corrective Action:

Records Kept: